 Swedish
Pot Roast with Root Vegetables
2 teaspoons of salt
1 teaspoon of ground allspice
½ teaspoon freshly ground pepper
a 4-pound boneless beef chuck roast , tied
½ stick (4 tablespoons) unsalted butter
2 tablespoons vegetable oil
2 onions, halved and sliced thin
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons brandy
1 teaspoon anchovy past
1 ½ cups of beef broth
1 cup water
1 bay leaf
3 large parsnips, peeled, halved lengthwise, and
cut into ½-inch thick slices
3 large carrots, cut diagonally into ½
-inch-thick slices
1 cup pitted prunes
2 tablespoons all-purpose flour
¼ cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
In a small bowl stir together salt, allspice and
pepper and rub all over meat.
In
a 6-quart heavy kettle heat 2 tablespoons butter
and oil over moderately high heat until foam subsides
and brown meat on all sides. With tongs, transfer
meat to a plate. In fat remaining in kettle cook
onions, stirring frequently, until golden. Stir
in molasses, vinegar, brandy, anchovy paste, broth,
water and bay leaf and bring to a boil. Add meat
and simmer gently, covered, turning meat occasionally,
2 ½ hours. Stir in parsnips, carrots and
prunes and cook, covered for 30 minutes or until
vegetables are tender.
With
a slotted spoon transfer roast, vegetables and
prunes to a large plate and keep warm, covered.
Boil braising liquid until reduced to about 2
cups and strain through a sieve into a bowl.
In
same kettle melt remaining 2 tablespoons butter
and whisk in flour. Cook roux over moderately
low heat, whisking, 3 minutes and add strained
liquid in a stream, whisking. Boil mixture, whisking,
1 minute, or until smooth and thickened slightly.
Add cream and salt and pepper to taste and keep
sauce warm.
Cut
roast into ½-inch-thick slices and arrange
on a platter. Spread vegetables and prunes around
roast and sprinkle with parsley. Serve sauce on
the side.
Serves 6 to 8.
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